[nw_arizona_granny]

Welcome to the thread.

Once one cooks in cast iron, it is difficult to go back to the thin skillets that many use, or is for me.

[Clinging Bitterly]

Me too. My wife had a different upbringing and her experience favors stainless steel or that awful non-stick stuff. Her mom, bless her soul one of the most kind and generous people I have ever known, was a terrible cook.

I, on the other hand, learned how to begin with a live chicken or some other creature, some freshly dug spuds & green beans or other things things from the garden, flour, a couple eggs, some milk, and salt & pepper and some of yesterday's leftover grease or maybe LARD, and turn it onto a royal feast in the simple and very old fashioned ways.

I was influenced by being born into an entirely off the grid lifestyle and other subsequent settings more modern but still remote and subject to periods of living without benefit of the public infrastructure. Besides a lot of other things, I learned about the durability and versatility of the old cast iron stuff from first hand use on all kinds of heat sources. There is just nothing else that works so well without regard to working conditions.

I have been lurking and archiving this thread for a while. It contains, and has links to, a lot of really useful information.